Spinach Pesto, Feta and Shrimp Tortellini

Spinach Pesto, Feta and Shrimp Tortellini

A fresh spinach peas to and feta tortellini that is packed with all of the flavours of spinach and feta pies, aka spanakopita.

Print Recipe

ingredients

For the spinach pesto:

• 1 cup baby spinach (packed)
• 2 tablespoons dill
• 2 tablespoons parsley
• 1 green onion
• 1 clove garlic
• 2 tablespoons walnuts, toasted
• 1/4 cup parmigiano reggiano (parmesan), grated
• 3 tablespoons olive oil
• 1/2 lemon, juice and zest
• salt and pepper to taste

For the shrimp souvlaki:

• 1 pound large shrimp, shelled and deviened
• 2 cloves garlic, chopped
• 1 lemon, juice and zest
• 1 tablespoon yogurt
• 1/4 cup olive oil
• 1 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the spinach pesto, feta and shrimp tortellini:

• 1 pound cheese tortellini
• 1/2 cup feta, crumbled
• 2 green onions, thinly sliced
• 1 tablespoon dill, chopped
• 1 tablespoon parsley, chopped

directions

For the spinach pesto:

1. Puree everything in a food processor until smooth.

For the shrimp:

2. Marinate the shrimp in the mixture of the remaining ingredients for 30 minutes to over night before cooking in a pan or grilling over medium-high heat until cooked, about 2-3 minutes per side.

For the spinach pesto, feta and shrimp tortellini:

3. Cook the tortellini as directed before tossing it with the pesto, feta and shrimp and herbs and enjoying!

Nutrition Facts: Calories 760, Fat 41g (Saturated 11g, Trans 0), Cholesterol 212mg, Sodium 1385mg, Carbs 61g (Fiber 3g, Sugars 3g), Protein 37g

Nutrition by: